Yogurt capsule and preparation method thereof

A yogurt and capsule technology, applied in the direction of milk preparations, other dairy products, dairy products, etc., can solve the problem of no yogurt nutrition and achieve the effect of good biological activity

Inactive Publication Date: 2016-10-26
HARBIN UNIV OF COMMERCE
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] At present, the yogurt jelly sold on the market only retains the taste of yogurt, b

Method used

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  • Yogurt capsule and preparation method thereof
  • Yogurt capsule and preparation method thereof
  • Yogurt capsule and preparation method thereof

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[0018] The present invention will be described in detail below with reference to the accompanying drawings and specific embodiments.

[0019] Spheroidization technology refers to wrapping liquid, gas or solid ingredients into tiny spheres. Only when the capsule spheres are broken open, people will know what they are eating, so it is also called "surprise". Food". There are two basic methods of spheroidization technology: caviar pellets and capsule spheroidization. Capsule spheroidization technology mainly has the following three methods according to different raw materials:

[0020] (1) For common liquids that do not contain oil and are weakly acidic, such as fruit juice and vegetable juice, calcium powder and seaweed gum should be used to make them;

[0021] (2) For those uncommon liquids that do not contain oil, but have a low pH and are acidic, such as mango juice, orange juice, etc., we need to add some citric acid to adjust the pH value on the basis of using calcium pow...

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Abstract

The invention discloses a yogurt capsule and a preparation method thereof. The preparation method comprises the following steps: adding calcium lactate into yogurt, and uniformly stirring; then adding xanthan gum powder mixed with white sugar, and uniformly stirring to obtain a yogurt sample; dripping the yogurt sample into a sodium alga acid solution, and leaving to stand for a while to obtain a yogurt capsule. In every 100 g of yogurt, the dosage of calcium lactate is 2.7 g, the dosage of sodium alga acid is 1.1 g, the dosage of xanthan gum is 0.7 g, the dosage of white sugar is 6.3 g, and the mass ratio of xanthan gum to white sugar is 1:9. The preparation method has the following beneficial effects: the capsule spheroidizing technology is applied to wrap yogurt, and yogurt can be fixed and embedded into other food (such as jelly, ice cream, cake and cotton candy) in a nondestructive manner, so that the taste and the nutritional value of yogurt are not destroyed, the favorable bioactivity of yogurt is maintained, and a human being can enjoy the surprise brought by dual tastes.

Description

technical field [0001] The invention relates to a yogurt capsule and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Yogurt is fermented from fresh milk, rich in protein, calcium and vitamins, and is more conducive to human digestion and absorption. At the same time, yogurt has the functions of lowering cholesterol and regulating the balance of intestinal flora. Yogurt is popular for its unique flavor, especially for those with lactose intolerance as a milk substitute. [0003] Fruit Jelly, also known as jelly, is a jelly-like food made from raw materials such as water, edible sugar and thickeners through sol, preparation, filling, sterilization, cooling and other processes. Jelly is widely favored by consumers, mainly women and children, because of its crystal clear appearance, bright color and soft taste. [0004] At present, the yogurt jelly sold on the market only retains the taste of yogurt, but has no nutrition o...

Claims

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Application Information

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IPC IPC(8): A23C9/13A23C9/137A23C7/00A23P10/30
CPCA23C9/1322A23C7/00A23C9/1307A23C9/137
Inventor 杨雪欣
Owner HARBIN UNIV OF COMMERCE
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